Siobhan's Orange Floof Salad

1 large (4.6 oz) cook and serve vanilla pudding
1 large (6 oz.) orange jello
2 c. water
16 oz. frozen whipped topping, thawed
1/2 bag mini marshmallows
20 oz. can pineapple tidbits, drained
22 oz. mandarin oranges, drained
2-3 bananas, sliced (just before serving, so they won't turn brown)

Combine pudding, water, and jello in saucepan over medium heat. Stir until it boils and dissolves. Remove from heat and place in large mixing bowl. Refrigerate until thickened (about 4-5 hours). Beat until creamy. Fold in whipped topping, marshmallows, pineapple, and oranges. Chill 1 hour before serving. Add bananas just before serving.